Begin by pitting and halving 2 cups of fresh black cherries. In a medium saucepan, combine the cherries with a pinch of granulated sugar over medium heat. Stir gently for about 5–7 minutes until syrupy and fragrant.

In a mixing bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, and 1/2 cup of granulated sugar until smooth.

Once the cherry mixture has cooled slightly, fold it into the cream base until evenly distributed.

Pour the combined mixture into an ice cream maker or a loaf pan. If using an ice cream maker, churn according to the manufacturer's instructions. For a no-churn method, cover the loaf pan and freeze for at least 4 hours.

Once frozen, scoop the ice cream into bowls or cones, and let sit at room temperature for 5–10 minutes before serving for a softer texture.